We make art you can cook with
This recipe submitted for our tagine recipe contest by Jodi Edstrom was our 3rd place winner. She used pheasant, which is local to our area. We loved that she created the tagine with traditional Moroccan elements, and then personalized it by using local game. What local ingredients could you imagine going into a tagine?
Runner up in the 2012 tagine contest…
Deciding on 1 winner for the 2012 tagine recipe contest was a difficult task for our judges. This recipe from Elsa Cooks was a close second runner up, and winner of a Clay Coyote gift certificate. We made this tagine in a Clay Coyote flameware tagine doing every step from start to finish in one pot on the stovetop.
I preserved lemons to make this tagine recipe from Mourad’s book, “New Morocco.” Mourad describes this as,”an ultra classic Moroccan chicken dish- and a great starter recipe for test driving your new tagine.” I thought it was a great way to introduce my guests to Moroccan cuisine. The familiarity of the ingredients didn’t intimidate those who might be less interested if I had chosen the braised oxtail recipe. The chicken was tender, and fell off the bone. The lemons and green olives provided unexpected pops of flavor. The real star of the meal was my pottery tagine. It seared, sauted, simmered, and served the meal. My favorite part is when the lid is lifted, and a whoosh of heat and steam give anyone standing too close an instant facial.
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula Wolfert recipes, dishes made in Clay Coyote pottery, and ice cream. This year Tom and Betsy made roasted pork from Dale Rusch’s farm here in Hutchinson. Virginia made an artichoke dip in a Clay Coyote casserole dish. Michele created this salad recipe from Paula’s new book, The Food of Morocco. Moroccans take on salad has altered my perception on how to begin a meal. Instead of focusing on what dressing will cover the vegetables, they seem to primarily consider freshness and vibrancy.
Orange, Romaine, and Walnut Salad
1 head tender romaine lettuce
3 navel or temple oranges
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons sugar
Pinch of salt
1/2 teaspoon ground Ceylon cinnamon
3 Tablespoons orange flower water
2 Tablespoons reserved orange juice
3/4 cup chopped walnuts
1. Wash the romaine lettuce and separate into leaves, discarding the tough outer ones. Drain, wrap in paper towels, and refrigerate until needed.
2. Peel and section the oranges. Reserve 2 Tablespoons for dressing. Cover and keep chilled.
3. To make the dressing: Mix lemon juice, sugar, salt, cinnamon, orange flower water, and OJ in a bowl, blending well. Taste: the dressing should be sweet. Add more sugar if necessary.
4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over and toss. Arrange overlapping sections of oranges around the edges, then sprinkle the salad with chopped walnuts and dust with cinnamon.
It was enjoyed by all at our table…
In honor of our upcoming